Sweet Chili Chicken Wraps (Print Version)
Juicy chicken with crisp veggies and tangy sweet chili sauce in soft tortillas. Ready in 25 minutes.
# What You'll Need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts (approximately 12 ounces)
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
05 - ½ teaspoon garlic powder
→ Vegetables
06 - 1 cup shredded lettuce
07 - 1 medium carrot, julienned
08 - ½ red bell pepper, thinly sliced
09 - 4 spring onions, thinly sliced
10 - ½ cucumber, sliced into thin strips
→ Sauce
11 - ⅓ cup sweet chili sauce
12 - 2 tablespoons mayonnaise (optional, for a creamier wrap)
13 - 1 teaspoon lime juice
→ Wraps
14 - 4 large flour tortillas
# How to Cook:
01 - Slice the chicken breasts into thin, even strips for quick and even cooking.
02 - Heat olive oil in a skillet over medium-high heat. Add seasoned chicken strips with salt, pepper, and garlic powder. Cook for 5-7 minutes until golden brown and cooked through. Remove from heat and set aside.
03 - In a small bowl, whisk together sweet chili sauce, mayonnaise if using, and lime juice until well combined. Set aside for assembly.
04 - Heat tortillas in a dry skillet or microwave for 20 seconds until warm and pliable. This prevents cracking during rolling.
05 - Lay each warm tortilla flat on a clean surface. Spread a generous spoonful of sauce over the center area.
06 - Layer shredded lettuce, julienned carrot, sliced bell pepper, spring onions, cucumber strips, and cooked chicken on top of the sauce.
07 - Drizzle additional sauce over the fillings if desired. Fold both sides of the tortilla inward, then roll tightly from the bottom to form a secure wrap.
08 - Slice each wrap in half diagonally and serve immediately while the chicken is still warm.
# Expert Advice:
01 -
- The sweet chili sauce cuts through everything and makes you feel like you are eating something from a restaurant that has a two hour wait
- You can prep all the veggies in the morning and just cook the chicken when you are ready to eat
02 -
- Overcrowding the pan when cooking the chicken will make it steam instead of sear, so do it in two batches if needed
- The sauce can make the tortilla soggy if you let the wrapped wraps sit too long, so serve immediately
03 -
- Pat the chicken dry with paper towels before seasoning so it actually sears instead of steaming
- Grill the chicken instead of pan searing it when the weather is nice and you want that smoky flavor